Gin is a favorite spirit here in the halls of palmbeachilllustrated.com, so we’re starting off on a gin note. Where some spirits are washed out by the mixer or left wanting in flavor, gin has a botanical nose that adds a complexity to cocktails and is hard to replicate. This recipe takes the classic gin fizz and mixes a melon twist for our first pink offering. Enjoy the Watermelon Gin Fizz.

First, cube watermelon, and then divide portions into four and two cups. On a wax paper-lined baking sheet, place the two-cup portion evenly spaced and freeze; these cubes will act as the perfect substitute for ice.

Place the remaining four cups of watermelon in a food processor or blender and puree. Strain the juice equally into four Old Fashioned glasses filled with frozen watermelon cubes. Stir in gin (1 1/2 oz.), lime juice (2 tbs.) and top with soda water (roughly 1/3 cup) per glass; garnish with a lime wedge.

For a twist on the International Bartenders Association’s White Lady, the Pink Lady is a sweet and creamy tipple with a brighter hue. As a prohibition-era cocktail, the Pink Lady’s origin is one of contention and mystery. It was once a popular libation for its wonderful masking effect on the poorly flavored gins of the Volstead Act days, but it fell to the wayside in the 1950s after being roundly dubbed a “girly drink.”

Now, the Pink Lady is beginning to see somewhat of a revival, as the popularity of boutique spirits has ignited a rebirth of the botanical spirit. Below, we have included two recipes—which one is the real Pink Lady depends on whom you ask. One contains just three ingredients—gin, grenadine and an egg white—while the other, named for Philadelphia's Clover Club, includes lemon juice.

Pink Lady

1 1/2 oz. gin

4 dashes of grenadine

1 egg white

In a cocktail shaker filled with ice, add ingredients. Shake well and strain into a cocktail glass. Garnish with a cherry and lime twist.

Clover Club

1 1/2 oz. gin

3/4 oz. lemon juice

1/4 oz. grenadine

1 egg white

Add ingredients in cocktail tin (NO ICE) and shake to emulsify egg white. Then add ice, shake, and strain into a cocktail glass.

Brunch was invented with the mimosa in mind. Sweet and tart with just enough bubbly, the effervescent sip is reason enough to wake up early Sunday morn. In keeping with our pink theme, swap the orange for some ruby red grapefruit.

Grapefruit Mimosa

Serves 4

8 large ruby red grapefruit

1 bottle of Champagne or prosecco, chilled

Juice grapefruit and pour into a large pitcher (for a pulp-less drink, pour through a mesh strainer). Add half the bottle of champagne, pour into flutes, top with champagne if need be.

* Note: Ruby red grapefruit is more tart than naval oranges. Depending on taste, you may want to go with a Brut or Extra Dry selection.

Tools of the Trade

Become a master mixologist, or at least look like one, with the tools that make the trade.

Muddler: This little tenderizing stick is a godsend and a must for any home bar. If fruity cocktails are in your future, the muddler is the only way to unlock fruits’ flavor.

Handheld Citrus Juicer: Nothing beats freshly squeezed juice, but it can be a pain. Invest in a handheld citrus juicer; they are cheap and do the trick tout de suite.

Cocktail Shaker: Don’t be a chump stirring your martini like a noob; purchase a nice shaker and become a master home barkeep.

Jigger: This little apparati will make mixing the perfect drink as easy as pie. It's equipped with 1½ oz. and ¾ oz. cups for perfectly measured pours every time.